Zucchini, jalapeno and feta nachos

• onion↗1 1

  finely chopped

• olive oil↗2 tbsp 2 tbsp
• jalapeno chili↗2 2

  finely chopped

• zucchini↗2 2

  finely chopped

• sweet smoked paprika↗1 tsp 1 tsp
• Little Gem lettuce leaves↗2 2

  chopped

• cilantro1 1

  chopped

• heavy cream150ml 150ml
• feta↗200g 200g

  sliced

• tortilla chips↗1bag 1bag
• pumpkin seeds↗50g 50g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Sauté the onion in oil until soft, then add the chilies and zucchini and fry until they begin to soften. Add the paprika, season well and fry for another minute, then stir in the lettuce and cook until it wilts. Add half of the cilantro.

2. 2

   Melt the cream and feta in a small saucepan, whisking away lumps. Place the pumpkin seeds in a small heat‑proof dish and bake for 5‑8 minutes until golden. Spread the tortilla chips on a tray and warm them in the oven for 5 minutes.

3. 3

   Arrange the tortilla chips on a large plate and spoon the zucchini‑jalapeno mixture over them, then add the feta cream. Sprinkle with the remaining cilantro and pumpkin seeds.